Makes 4 generous servings | ~ 20 minutes (using cooked quinoa + chicken)

Between the chicken, quinoa, apples, pistachios, and fresh mint, there’s something crunchy, chewy, creamy, and fresh in every bite. It’s filling enough to be a real lunch—not a sad desk salad—and it’s one I come back to again and again.

Jennifer Aniston’s version includes raw red onion, but I leave them out because I’m not a huge fan of raw onions in salads. But if you like them, add them!

If I could only meal prep one lunch for the week, this would be it! So good.

Ingredients

For the salad

• 1 cup prepared quinoa, cooled and lightly seasoned with sea/kosher salt + pepper

• 2 cups roasted chicken, chopped (store-bought rotisserie makes it so easy)

• 5–6 cups arugula, roughly chopped

• 1 (15-ounce) can chickpeas, drained and rinsed

• 1 apple (Fuji or Honeycrisp are my favorites), diced

• 1 red bell pepper, diced

• ½ English cucumber, diced

• ¼ cup fresh mint, chopped

• ½ cup roasted, salted pistachios, roughly chopped

• About ½ cup freshly shaved parmesan cheese (or crumbled feta cheese)

For the dressing

• Juice of 1 lemon

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• ½ teaspoon sea salt

• ¼ teaspoon freshly ground black pepper

• ¼ cup white wine vinegar or rice vinegar

• ¼ cup avocado oil or olive oil

Instructions

1. Cook the quinoa according to package directions. Season lightly with salt and pepper and let cool completely.

2. Make the dressing. In a small bowl, whisk together the lemon juice, Dijon, honey, salt, pepper, and vinegar. Slowly stream in the oil while whisking until smooth and emulsified. Taste and adjust seasoning if necessary.

3. In a large bowl, toss the arugula with a small amount of dressing. Add the quinoa, chicken, chickpeas, apple, bell pepper, cucumber, mint, and pistachios.

4. Drizzle with most (not all) of the remaining dressing and gently toss.

5. Top with freshly shaved parmesan and serve. Drizzle with more dressing if needed. Enjoy!

Notes

• This is a great meal prep lunch. Keep the dressing separate and assemble just before serving for the best texture.

• Rotisserie chicken works perfectly here and makes this recipe come together in about 10 minutes.

• Don’t skip the mint. It sounds like a small ingredient, but it adds so much freshness and is one of the things that makes this salad special.

• I like Honeycrisp or Fuji apples because they stay crisp and add a little sweetness to balance the peppery arugula.

• If you’re making this ahead, wait to add the pistachios and parmesan until serving so they stay crunchy.

• Any cooked grain will work, but quinoa is my favorite because it adds a little protein and blends right into the salad without weighing it down.

• The dressing makes a little extra, which I prefer. Start with less than you think you need and add more to taste.

• This is one of those recipes that’s easy to customize with whatever you have on hand. Avocado, feta, or chopped salami would all be great additions.eating at different times.

Tools + Ingredients I Use for this

• My Favorite Tongs - I reach for these everyday.

• Maldon Sea Salt - I use this for seasoning along the way + finishing.

• OXO Swivel Peeler - for grating the cheese

xoxo,

Chelsea

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Serves 6-8 | Time: 20 minutes

My family has been making Ina’s corn salad for decades, and every summer it reminds me that the simplest recipes are usually the ones people come back to over and over again. Sweet crisp corn, sharp shallot, fresh basil, olive oil, and apple cider vinegar. That’s it. No mayo, no heavy dressing, no fuss.

It’s bright, fresh, and somehow goes with everything — grilled chicken, steak, salmon, burgers, sandwiches… or honestly just eaten straight from the bowl standing at the fridge 😂

One important tip: don’t overcook the corn. A quick 3-minute boil keeps it sweet and crisp instead of mushy.

Trust Ina on this one 🤍

Ingredients

• 5 ears sweet corn, husked

• 1 shallot, finely diced (or 1 small red onion)

• 3 Tbsp apple cider vinegar

• 3 Tbsp olive oil

• ½ tsp kosher salt

• ¼ tsp freshly ground black pepper

• ½ cup fresh basil, thinly sliced

Instructions

1. Bring a large pot of salted water to a boil. Add the corn and cook for 3 minutes.

2. Transfer immediately to an ice bath to stop the cooking and keep the corn crisp and bright.

3. Once cool, cut the kernels off the cob.

4. In a large bowl, combine the corn, shallot, apple cider vinegar, olive oil, salt, pepper, and basil.

5. Toss gently until combined. Taste and adjust salt if needed.

6. Serve immediately or chill before serving.

Notes

• This gets even better after sitting for 30–60 minutes.

• Fresh basil really makes the recipe — don’t skip it.

• If you want a little extra crunch, diced cucumber is delicious here.

• Great for BBQs, potlucks, Memorial Day, or easy summer dinners.

• Best eaten within 1–2 days

Tools + Ingredients I Use for this

• My go-to knife - ultimate workhorse + best seller for a reason

• Maldon Sea Salt - my favorite for seasoning + finishing

xoxo,

Chelsea

Serves 4-6 (as a meal) | Prep: 15-30 minutes

closer to 15 if chicken + quinoa are already cooked

Ingredients

For the Salad

• 4 cups arugula

• 1½–2 cups cooked quinoa or couscous

• 2 cups cherry tomatoes, halved

• 2 cups fresh sweet corn (about 2 ears)

• 2 roasted chicken breasts, chopped

• ½ cup dried cranberries

• ½ cup roasted salted pumpkin seeds

• ½ cup shaved parmesan (or parmesan/asiago/romano blend)

For the Creamy Basil Dressing

• 1 cup packed fresh basil

• ½ cup mayonnaise

• ½ cup cottage cheese

• 1 shallot

• 1 cup buttermilk

• Juice of 1 lemon

• 1½ tsp sea or kosher salt

• ½ tsp freshly ground black pepper

Beast Mini Blender for the dressing - I love this thing.

Instructions

1. Make the dressing - In a blender, combine basil, mayonnaise, cottage cheese, shallot, buttermilk, lemon juice, salt, and pepper. Blend until smooth and creamy. Taste and add salt if needed. Refrigerate until ready to use.

2. Build the salad - In a large bowl, layer arugula, quinoa or couscous, tomatoes, corn, chicken, cranberries, and pumpkin seeds.

3. Toss + serve - Drizzle with dressing and gently toss until evenly coated. Start with about half the dressing and add more as needed. Finish with a generous sprinkle of shaved cheese. Enjoy!

Notes

• You can use all mayo or all cottage cheese instead of half and half

• If using all cottage cheese, add 2 tbsp olive oil to balance the tang

• This holds up well for meal prep—store dressing separately and toss before serving

xoxo,

Chelsea

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My favorite shortcut is Trader Joe’s Cruciferous Crunch. It’s basically a nutrient-packed coleslaw mix (kale, Brussels sprouts, broccoli, green cabbage, red cabbage)… but the kids just think it’s normal slaw. Win. 🙌🏻

I love serving this alongside my Chicken Adobo or my Ginger Snap Crusted Salmon — it’s the perfect fresh crunchy side.

Ingredients

For the Dressing

• 2 tsp fresh grated ginger (or 2 frozen ginger cubes)

• 1 tsp fresh grated garlic (or 1 frozen garlic cube)

• 2 Tbsp rice wine vinegar

• 1 Tbsp fresh lime juice

• 1 Tbsp soy sauce (or tamari for gf)

• 1 Tbsp maple syrup or honey

• 1 Tbsp toasted sesame oil

• 2 Tbsp neutral oil (avocado oil is my favorite)

For the Slaw

• 1 bag Trader Joe’s Cruciferous Crunch (about 10 cups)

• ⅓–½ cup fresh mint, thinly sliced (julienned), plus more for topping

• ⅓ cup roasted salted almonds, roughly chopped

• 1–2 Tbsp toasted sesame seeds

No Trader Joe’s? Just use any bagged coleslaw mix, or make your own with shredded green cabbage + red cabbage + kale (and shaved Brussels sprouts if you want). You’ll want about 8–10 cups total of shredded veggies.

Instructions

1. Make the dressing - In the bottom of a large mixing bowl, whisk together the ginger, garlic, rice vinegar, lime juice, soy sauce, maple syrup, sesame oil, and neutral oil.
   *If you’re using frozen ginger/garlic cubes, let them fully thaw first (right in the dressing) so everything mixes evenly.

2. Toss the slaw - Add the Cruciferous Crunch (or shredded veggies of choice) and sliced mint to the bowl. Toss well until everything is evenly coated.

3. Taste and adjust if needed — a little extra lime, a splash more soy sauce, or a drizzle more honey/maple can take it exactly where you want it.

4. Finish + serve - Top with chopped almonds, toasted sesame seeds, and a little extra mint. Serve immediately.

Storage Tip

This slaw holds up surprisingly well and stays crunchy for 2–3 days in the fridge. If you want it extra crisp, store the almonds and sesame seeds separately and add right before serving.

xoxo,

Chelsea

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Creamy Sesame-Peanut Dressing

• ¼ cup rice wine vinegar

• ¼ cup soy sauce or tamari

• ¼ cup peanut butter

• ¼ cup water

• ¼ cup avocado oil

• 1 clove garlic

• 2 tsp freshly grated ginger (or 2 frozen ginger cubes)

• 1 tsp salt

• 2 Tbsp maple syrup or honey

Crispy Chili-Sesame Quinoa

• 1 cup cooked quinoa

• 2 tsp sesame oil

• 2 tsp soy sauce or tamari

• 1 tsp chili crisp (more if you like it spicy)

Salad

• ~2 cups cooked, shredded chicken

• ~ 6 cups cruciferous crunch (a kale, cabbage, red cabbage blend from trader joes) OR shredded napa cabbage

• 1 red bell pepper, thinly sliced

• 1 English cucumber, thinly sliced

• 2–3 cups shredded carrots (I buy it pre-shredded from the store)

• 2 cups asparagus, cut into chunks and blanched

• 1 small bunch mint, roughly chopped

• 1 small bunch cilantro, roughly chopped

For topping

• Toasted sliced almonds

• Crispy quinoa

Instructions

1. Crispy quinoa - Preheat the oven to 375°F. Spread the cooked quinoa on a parchment-lined baking sheet. Toss with sesame oil, soy sauce, and chili crisp. Spread into an even layer and bake for 20–25 minutes, stirring once, until golden and very crunchy (borderline burnt—but not actually burnt).👉🏼 Let cool completely before adding to the salad — this keeps it crisp and prevents wilting.

2. Make the dressing - Add all dressing ingredients to a mini blender and blend until silky smooth. Taste and adjust seasoning as needed. (I love using the Beast Mini Blender for this — you can drop the garlic and ginger right in and it blends perfectly smooth.)

3. Blanch the asparagus - Bring a pot of water to a boil and salt it well. Trim off the woody ends of the asparagus and cut into 1-inch pieces. Boil for 30 seconds, then immediately transfer to an ice bath to stop the cooking. Once fully cooled, drain and pat dry.

4. Assemble the salad - In a large bowl, add spring mix (if using), Napa cabbage, bell pepper, cucumber, carrots, blanched asparagus, mint, cilantro, and chicken. Pour dressing over the top and toss until everything is well coated.

5. Finish & serve - Top with cooled crispy quinoa and toasted almonds. Serve immediately and enjoy the good life ✨

xoxo,

Chelsea

NOTES

• I use the Beast Mini Blender for dressings like this one—it gets everything silky smooth. My link saves 15% if you want one 🤍

• Rotisserie chicken works great here and makes this recipe even faster.

• The crispy quinoa can be made ahead and stored at room temperature for 1–2 days. Add just before serving so it stays crunchy.

• Don’t skip cooling the quinoa completely before adding—it’s what keeps the salad crisp.

• Swap asparagus for snap peas, edamame, or thin green beans if preferred.

• This dressing keeps well in the fridge for 4–5 days. Shake or stir before using.

• If serving guests, keep the dressing and toppings separate until right before eating.

• Extra herbs (mint + cilantro) make this salad really special, so be generous if you can.

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Subscribers also get access to my full printable recipe library — all my recipes in one place, designed to be easy to save and cook from, with new recipes added weekly.

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